Christina’s Ratatouille Recipe
As requested by Simon…here it is!
All you need to make this delicious dish is:
- vegetables - use any that you have on hand – for mine I used cucumber, garlic, onions, broccoli, beansprouts. Traditionally, this recipe is from Provence, where zucchini, eggplant, and tomatoes are easily found, so many people use those. In NA, a lot of people add potatoes and mushrooms since those are usually in the pantry/fridge.
- herbs – I used fresh parsley and basil, which I minced. Also, used dried savoury. Generally, in addition to the ones I used, any of the following are fine: chervil, rosemary, marjoram, and thyme.
- olive oil (or canola oil)
- salt
- black pepper
- Preheat your oven to 350 degrees Fahrenheit. (If you have a newer oven, you probably don’t need to bother doing this.)
- Brush casserole dish or other large pan with a few tablespoons of the oil.
- Make layers of the vegetables and seasonings. (i.e. layer of broccoli, layer of eggplant, layer of onions, herbs, salt, pepper, garlic – basically doesn’t matter what sequence this is done in). Keep doing this until you’ve put enough vegetables in to satisfy your hunger
and then drizzle with more olive oil before putting the pan in the oven. - Bake for an hour. While baking, you should use a spatula or other utensil to push down on the vegetable to make sure that they are made completely tender.
- Before eating, throw on more herbs, olive oil and eat warm
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